Long, slow braising makes the beef extra tender and helps it absorb all the mellow flavours of the wine and herbs.

Serves 4

Prep time: 30 minutes.

Cooking time: about 2 ½ hours

Per serving: Kcals: 627, Total fat: 31.2g, Saturated fat: 12.4g

Ingredients :

175g/6oz streaky bacon, chopped

2tbsp sunflower oil (if needed)

900g/2lb braising steak, cut into 4cm/1 1/2in cubes

12 small shallots, peeled

12 baby carrots

1 tbsp flour

300ml/ ½ pt red wine

300ml/ ½ pt beef stock

2tbsp Kikkoman Soy Sauce

100g/4oz button mushrooms

1 tsp dried herbes de Provence

4tbsp chopped fresh parsley

Method :

1 Preheat oven to 160C/Gas mark 3. Fry the bacon, remove and transfer to a large casserole.

2 In the same pan, fry the steak briskly in batches, transferring to the casserole as it browns and adding oil if needed.

3 Lower the heat and fry the shallots until golden. Add the carrots, cook for 2 minutes, then transfer to the casserole.

4 Stir the flour into a little of the wine then add to the pan with the remaining wine, stock and soy sauce. Bring to the boil, stirring until thickened.

5 Add the mushrooms and herbs and pour into the casserole. Cover tightly and cook in the oven for 2 hours or until the meat is tender. Sprinkle with chopped parsley and serve with mashed potatoes and vegetables.

Variation :

If your pot is big enough, add extra vegetables such as baby carrots, turnips and new potatoes about 1 hour before the end of cooking time for a one-pot meal.